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香肠介绍

　　White pudding is a sausage popular in Ireland, Scotland and some parts of England. It consists of beef suet, oatmeal, and leeks or onions. If blood was added, the sausage could be called black pudding which is a blood sausage. In many cases it is not stuffed into casings becoming a breakfast dish which is served with bacon, fried eggs and often with black pudding.

　　白布丁香肠在爱尔兰，苏格兰和英格兰一些地区的非常流行的。它牛板油（牛羊等腰部的），燕麦片，与韭菜或葱制成。如果加入血，香肠就称之为黑布丁，是一种血肠。而在许多情况下，它并没有灌进肠衣，而是跟培根，炒鸡蛋，黑布丁香肠一起被做成早餐食用。

每千克肉的组成

每千克肉的配料

制作指引

1. Cut suet into 1/4“ (6 mm) pieces or grind through 1/4” (6 mm) plate.
2. Soak oatmeal in milk overnight.
3. Drain oatmeal, add an egg and all other ingredients. Mix well.
4. Stuff into 26-32 mm hog casings.
5. Simmer in hot water 80-85° C (170-185° F) for 30 minutes.
6. Keep refrigerated.
7. Cook before serving. Serve by frying.

1. 把板油切成1/4英寸（6毫米）颗粒或用1/4英寸（6毫米）板研磨。
2. 把燕麦片浸泡牛奶一夜晚。
3. 把燕麦片沥水并加入鸡蛋和其他配料搅拌均匀。
4. 灌进26-32毫米的猪肠衣。
5. 在80-85°C（170-185°F）的热水中煮30分钟。
6. 冷冻保存。
7. 食用前水煮回热或者用油炸。

注意

　　White pudding sausage is often made with pork trimmings or bacon.
　　Cloves and mace are often added.
　　In the past a traditional white pudding was made with chopped dates, currents and Spanish saffron.

　　白布丁香肠往往是用猪脂肪辅料或咸肉（培根）制成的。
　　往往添加一些丁香和豆蔻香料。
　　在过去，传统的白色布丁香肠会添加切碎的红枣和合时令的西班牙藏红花。

Senvi承汇天然肠衣